Daylan A. Tzompa‐Sosa

Consumers’ perception of bakery products with insect fat as partial butter replacement

Claudia Delicato, Joachim J. Schouteten, Koen Dewettinck et al. · Food Quality and Preference · 2019 · 137 citations

Food Choice, Nutrition, Partial Butter Replacement +10

Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans

Hayley Rottiers, Daylan A. Tzompa‐Sosa, Ann De Winne et al. · European Food Research and Technology · 2019 · 103 citations

Food Chemistry, Volatile Compounds, Food Fermentation +4

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans

Michael Hinneh, Evangeline Semanhyia, Davy Van de Walle et al. · Food Research International · 2018 · 98 citations · Full text

Food Chemistry, Nutrition, Food Analysis +7

Engaging in entomophagy: The role of food neophobia and disgust between insect and non-insect eaters

Giovanni Sogari, Francesco Riccioli, Roberta Moruzzo et al. · Food Quality and Preference · 2022 · 87 citations · Full text

Past Tasting Experience, Entomology, Consumer Research +18

Four insect oils as food ingredient: physical and chemical characterisation of insect oils obtained by an aqueous oil extraction

Daylan A. Tzompa‐Sosa, Liya Yi, H.J.F. van Valenberg et al. · Journal of Insects as Food and Feed · 2019 · 75 citations

Lipid Analysis, Insect Fractionation, Engineering +17